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After I drink my Sol Kadhi I will enjoy it with my steamed rice in my meal today.
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5 from 5 votes

Sol Kadhi Recipe

Make refreshing and tangy Sol Kadhi, a popular Indian coastal curry and drink. Made with Kokum and coconut milk, this recipe is perfect for hot summer days.
Prep Time15 minutes
Cook Time0 minutes
Resting period:1 hour
Total Time1 hour 15 minutes
Course: Appetizers-Starters, Beverages, Curry
Cuisine: Goan Cuisine, Indian
Keyword: Binna Kadhi, gluten free food, Gut-friendly, No cook food, No onion Curry, Sol Kadi Recipe, Summer, Summer Coolers, Vegan
Servings: 4 people
Calories: 0.138kcal
Author: ArchanaPotdar

Equipment

  • 1 Mixer/Grinder
  • 3 Bowls
  • 1 Strainer
  • 2 Glasses
  • 3 Bowls to serve as curry

Ingredients

  • 1 coconut freshly grated
  • 2 cups water lukewarm
  • 1 green chillies
  • 3 cloves garlic
  • ½ teaspoon Salt
  • 4 peppercorns optional
  • ½ teaspoon sugar optional

Instructions

  • Soak the kokum, garlic and green chillies in 1-2 tablespoon lukewarm water.
  • Add the grated coconut, peppercorns if using to the mixer grinder. Add about ½ cup to ¾ cups of water. Close the mixer and grind to a fine paste.
  • Use a fine strainer or a cheesecloth and squeeze out the liquid. Here you can use the good old hand or a spoon to press out the extract. This is coconut milk called first extract.
  • Add to the soaking kokum the first extract.
  • Transfer the coconut back to the mixer grinder and repeat the process. Use lesser water say ¼ to ½ cup. Squeeze out the coconut milk again. This coconut milk will be your second extract.
  • You can repeat the process another time and extract the 3rd extract. Remember to use lesser water.
  • Add this coconut milk to the soaking kokum/sola.
  • Add salt to taste and fresh coriander leaves. Use a little water to adjust the consistency. Generally, I will leave my Kadhi thick.
  • Let the kokum marinate in the mixture. As the mixture marinates the Kokum, garlic and chillies will release their flavours. I suggest let the mixture rest for atleast 1 hour before you serve.
  • In case you plan to serve Sol Kadi as a drink chill the mixture. As a curry it tastes better at room temperature.

Video

Notes

Protips for making Sol Kadhi:
  • Use fresh Kokum: Gives the pink colour when added to coconut milk. 
  • Soak Kokum: Soak the kokum an leave it in the coconut milk. The tangy and refreshing colour will develop.
  • Adjust the consistency: I prefer to make my kadhi thick then thin it down as per needs. Use water to adjust the consistency.   
  • Spice levels: Use green chillies and peppercorns to adjust the spice levels to suit your taste. 
  • Blend the coconut mixture well:  A well-blended coconut paste will give you thick coconut milk. Use water as needed.
  • Strain properly: Bits and pieces of coconut does not taste good. Strain the coconut milk well. 
  • Let it chill: If you plan to serve Kokum Kadhi as a drink chill it. 
  • Garnish: The use of coriander leaves and chillies is common. Try adding ginger julienned, cumin powder. 
  • Pair it with a coastal meal: We enjoy Kokum Kadhi most with a costal meal.
 

Nutrition

Serving: 150g | Calories: 0.138kcal